Do let your mothers know just how much they are loved and appreciated this Mother's Day. I'm looking forward to showering my own mum with lots of love as the time spent with her is so precious; I am sure you could say the same. Let's remember, too, those we know who no longer have their mothers with them; reach out to them this Sunday, as it can be a bittersweet time. Make mum the centre of attention on her special day by tailoring something for her specific personality and needs. I'm sure she will appreciate a change from her regular routine. For example, if she spends a lot of hours in the kitchen, then I believe you should take her out to one of the many Mother's Day brunches or dinners to give her a welcome and refreshing change of atmosphere.
Many people have written to me about budgetary constraints -- all too common in tough economic times. Why not try a picnic or go to the beach if you want to go out but cannot afford the menus on offer? Another option is to enjoy a regular Sunday dinner and purchase a special dessert or take mum out for ice cream after dinner. Is your mother a movie buff? Then take her to the cinema and let her indulge in popcorn, nachos or a hot dog. There are many creative ways from expensive to value choices to treat your mother.
For those of you staying in and cooking this Mother's Day, today's recipes can be part of a buffet spread. Have a wonderful Mother's Day and treasure the most special woman who is the centre of every home.
JuicyChef's Springtime Stew
with Pork and Zucchini
Sometimes I am not in the mood for overly spicy food and crave something
different. I like to make this light pork stew as it evokes the flavours of spring
with tender zucchini, which is now in season. It's a rustic dish, reminiscent of
southern France. I was inspired by similar dishes that I relished during the
years I spent in France. You can serve it with rice or potatoes, but I prefer to
consume it simply with a French baguette or as a pork dish amongst other
meat dishes for a large spread feeding many. This recipe serves four to six
people and can be doubled to feed more.
500g/1lb pork stew
2 medium zucchini, sliced
1 large onion, finely chopped
2 garlic cloves, sliced
1 large sweet pepper, deseeded
Handful of white mushrooms, sliced
1 14oz can diced tomatoes
1 tsp tomato paste
1 tsp brown sugar (optional only to
counteract acidity of tomatoes if
1 fat sprig of thyme, leaves stripped
1 stalk rosemary, needles stripped
and roughly chopped
1 small bunch of parsley, roughly
Flour to coat
Salt and pepper to taste
Generously season pork stew
pieces with salt and pepper, then
coat with flour.
In a large casserole, sauté onions in
vegetable oil over medium heat
until translucent, then add garlic
and sweet pepper and continue
cooking for a minute more.
Increase heat to high, add pork and
stir-fry for about three minutes until
Add tomato paste and stir.
Add mushrooms, thyme, rosemary,
and diced tomatoes, mix.
Bring to a boil then simmer for 20
to 25 minutes or until pork is
Check the taste to see if you need to
add sugar, more salt and pepper.
Serve garnished with fresh parsley.
Yellow Tomato and Chickpea Salad
Again, this is one of those recipes I throw together with what I have in my
pantry and fridge. I love the colour of yellow cherry tomatoes as they are
unusual, and I enjoy their delicious candy-like flavour so whenever I see them,
I buy them. If you don't have or dislike cilantro, you can substitute with
1 carton of yellow cherry tomatoes,
1 can of chickpeas, rinsed
Cilantro, roughly chopped
Salt and pepper to taste
Cut yellow cherry tomatoes in half.
Add chickpeas to a bowl and add
tomatoes, then season with salt
Mix one part vinegar to two parts
olive oil and whisk, then pour over
salad and mix well.
Mix in cilantro and chill for at least
an hour before serving.
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Bon Appétit and Happy Mother's Day!!